Ingredients:
- 2 purchased mustard-marinated pork tenderloins (2 lb total), each cut crosswise into 3 pieces, patted dry
- 2 parsnips, peeled , cut into 1-inch pieces (about 1 1/2 cups)
Directions:
- Melt butter in large deep skillet over medium-high heat. Add pork; brown on all sides, about 5 minutes total. Add parsnips, squash, onions, broth, and thyme; bring to boil. Reduce heat to medium-low. Cover and simmer until pork is just cooked through, about 10 minutes. Transfer pork to plate and tent with foil to keep warm.
- Continue simmering, uncovered, until vegetables are tender and liquid is slightly reduced, about 5 minutes longer. Stir mustard into sauce. Season to taste with salt and pepper. Cut pork diagonally into 1/2-inch-thick slices and serve with sauce and vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.64 Kcal (643 kJ) | ||
| Calories from fat | 96.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.72g | 16% | |
|---|---|---|---|
| Cholesterol | 19.55mg | 7% | |
| Sodium | 912.02mg | 38% | |
| Potassium | 252.98mg | 5% | |
| Total Carbs | 10.39g | 3% | |
| Sugars | 2.15g | 9% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 3.97g | 8% | |
| Vitamin C | 16mg | 27% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 0.8mg | 5% | |
| Calcium | 38.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 34.55 Kcal (145 kJ) | ||
| Calories from fat | 21.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 16% | |
|---|---|---|---|
| Cholesterol | 4.4mg | 7% | |
| Sodium | 205.12mg | 38% | |
| Potassium | 56.9mg | 5% | |
| Total Carbs | 2.34g | 3% | |
| Sugars | 0.48g | 9% | |
| Dietary Fiber | 0.45g | 8% | |
| Protein | 0.89g | 8% | |
| Vitamin C | 3.6mg | 27% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 0.2mg | 5% | |
| Calcium | 8.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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